Transfer beef to a cutting board and discard strings if necessary. Let beef stand, covered loosely, at least 20 minutes and up to 30 minutes before carving.

Make sauce:
Skim fat from drippings in roasting pan. To pan add wine and deglaze over moderately high heat, scraping up brown bits. Boil mixture until reduced by about half and transfer to a saucepan. Add broth and boil 5 minutes.

In a small bowl dissolve cornstarch in Worcestershire sauce and water and add to pan in a stream, whisking. Bring sauce to a boil, whisking, and boil 1 minutes. Season sauce with salt and pepper.

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Recent Review

I have been making this for years. You can get all your peppercorns from Amazon. I use pink and green in brine(drained). I usually triple this recipe so I have a batch to give away or store in my fridge for a thick (mustard style) dipping sauce(must be warmed). I like to thicken my gravy using more cornstarch and add oregano and fresh garlic and onion powder, a bay leaf if I have time. This is by far our ultimate favorite. Roasting is pretty much the same for us in our classic gas "WOLF" 500* for 30 and 1 hr at 350 to medium rare 3 or 7 bone in. Enjoy!